Melt chocolate chips in a double boiler over simmering water, stirring occasionally as the chocolate melts.

In a large bowl, cream together margarine, sugar and eggs. Add melted chocolate, beating until the mixture is smooth, then add vanilla and peppermint.

Drop by the spoonful onto waxed or parchment paper lined baking sheets OR pour into a greased and parchment paper lined 8-inch square pan. Cool in the refrigerator until set.

To slice into small squares, use a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container in the refrigerator or freezer.